Roast Duck with Oranges and Potatoes
A comforting one-pan dinner featuring crispy roast duck, caramelized oranges, and golden potatoes infused with rosemary. Perfect for a cozy weeknight meal.
- Total time
- 40 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 whole duck breasts
- 1.5 lb baby potatoes
- 2 whole oranges
- 2 sprigs fresh rosemary
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Score the duck breast skin in a crosshatch pattern, then season both sides with 1/2 tsp salt and 1/4 tsp pepper.
- 2
Heat a large oven-safe skillet over medium-high. Place duck breasts skin-side down and cook until golden and crisp, about 6-8 minutes. Flip and cook 2 minutes more, then transfer to a plate.
- 3
In the same skillet, add 2 tbsp olive oil, 1.5 lb halved baby potatoes, and 1 sliced orange. Season with remaining salt and pepper. Toss to coat and spread evenly.
- 4
Nestle the duck breasts among the potatoes, skin-side up. Add 2 sprigs rosemary and 1 orange cut into wedges around the pan.
- 5
Roast in the oven until potatoes are tender and duck reaches your desired doneness (about 15-20 minutes for medium). Let rest 5 minutes before serving.
- 6
Slice the duck and serve with potatoes and roasted orange wedges, spooning any pan juices over the top.
Tools you’ll need
- Oven-safe skillet
- Chef's knife
- Cutting board
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